For the Quinoa salad
For the chicken kebabs
Using BBQ skewers or kebab sticks thread the chicken breast, red capsicum, red onion and cherry tomato on the skewers and sprinkle with the dried rosemary, salt and pepper. Then add to the oven on a medium heat or grill.
Then cook the Quinoa as you would rice – it takes approximately 15 minutes. Add in the frozen peas in for the last 5 minutes cooking time. Then in a bowl chop up all the other ingredients and mix together with the olive oil and balsamic dressing on. When the Quinoa and peas are cooked add them to the bowl and add more balsamic vinegar and seasoning to taste if you need to. Then add place the cooked kebabs on top and serve!
Calories per serve – 490
Place chickpeas, onion, garlic, fresh corriander and ground corriander and cumin in a food processor and process until combined. Add bicarb and flour and pulse until combine.
Shape mixture into balls and place on baking tray lined with baking paper. Bake at 200C for around 25 minutes (turn them every now and then).
Serve with a salad of chopped cucumber, shallots and tomatoes. Make a dressing by combining 1/2 cup natural yoghurt, 1 tbs tahini and 2 tsp lemon juice. Serve as a salad or with warmed wholemeal pita bread
Calories per serve – 180
For the marinade mix up 4 crushed cloves of garlic, a juice of one lime, 2 tablespoons of crushed or freshly grated ginger, 1 tablespoon of cider vinegar, 1 crushed or finely chopped red chilli and a good sprinkling of salt and pepper – mix together really well.
Then add your prawns onto the skewers (alternating the prawns with fresh veggies of your choice such as baby tomatos, red onion, yellow pepper, mushrooms or eggplant) and coat with the marinade – leave for a couple of hours then pop onto the BBQ for approximately 8 minutes.
Serve with a spinach and mango salad and dilute the marinade with some more cider vinegar and olive oil to use as a dressing
Calories per serve – 155
For a low fat dip
For the marinade, mix the lemon grind, the lemon juice and the oregano together and mix the lamb through it. Then thread the lamb onto some kebab skewers with the tomato, haloumi, onion and capsicum and BBQ lightly until cooked. To make the tzatziki dip mix the yoghurt, mint, garlic and cucumber then serve in a bowl.
Serve with a large salad and wholemeal pitta bread.
Calories per serve – 277
For the marianade
Mix all the marinade ingredients together then mix all over the chicken. If possible leave to sink in to the chicken pieces for a couple of hours. Then thread the chicken onto skewers with pieces of red onion and dried apricot. Grill of BBQ and serve with a salad or pitta bread
Calories per serve – 198
For the sauce:
Method of Preparation:
The Cous Cous Salad
Pour 2 x cups of boiling water over the cous cous and cover. Leave for 5 minutes for the cous cous to absorb the water. Fluff with a fork
In a large salad bowl add all the salad ingredients then add the cooked cous cous and dress with the vinegar, salt and pepper – add more vinegar if needed
Serve with 1 serve of vegetables too – we used corn on the cob